Oxidative stability of potato chips determined by Rancimat
โ Scribed by D. Barrera-Arellano; W. Esteves
- Book ID
- 112804521
- Publisher
- Springer-Verlag
- Year
- 1992
- Tongue
- English
- Weight
- 254 KB
- Volume
- 69
- Category
- Article
- ISSN
- 0003-021X
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๐ SIMILAR VOLUMES
## Abstract Samples of vegetable oils were oxidized at isothermal conditions in the cell of a Pressure Differential Scanning Calorimeter (PDSC) and in the __Methrom Rancimat__ apparatus. The PDSC and __Rancimat__ experiments were carried out at a temperature in the range of 90โ160โ ยฐC. From resultin
The effect of type of frying oil and temperature on the oxidative stability of potato chips during storage was studied. Cottonseed oil, soybean oil, olive kernel oil and palmolein were used as frying media. The chips were packaged in metallized cellophane bags and incubated at 63 ยฐC. At deยฎnite time